Tomato, Carrot and Lentil Soup Print

Tomato, Carrot and Lentil Soup

Serves 4

This is a lovely soup and if you grow oregano in your herb patch it will substitute wonderfully for the chopped parsley.

25g butter
1 tbsp olive oil
1 onion, diced
1 medium potato, peeled and diced
2 carrots, diced
500g cherry tomatoes, halved
60g red lentils (preferably soaked for 4 hours, if possible)
1.2 litres chicken stock, hot
Salt and freshly cracked black pepper
2 sprigs parsley, leaves chopped
cream, to serve


  1. In a medium saucepan, heat the butter and olive oil.  Sweat the onions over a gentle heat for 5 mins until translucent.  Increase the heat and add the diced potatoes, carrots and tomatoes.  Season well and stir over a medium heat for 5 mins until the tomato juices start to run and coat the other vegetables.
  2. Add in the lentils and stock, cover and bring to the boil, then simmer for 15 mins.  Liquidize to a smooth consistency with a handheld blender.
  3. Ladle into soup bowls and serve garnished with cream and freshly chopped parsley.



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